chocolate · Goodies · vegan · vegetarian

Holiday Nut Butters, Dips, Spreads, and Sauces: Twelve Days of Allergy-Free Christmas Recipes


Hi My Shimmering Shining Starlights!

Having food intolerances or food allergies can sometimes make holidays more “stressful” than “holly” or “jolly.” I’ve come across this dilemma multiple times. It can be frustrating, but thankfully, with a little creativity, I’ve made these times a little easier. Here are some allergy free recipes that are great alternatives and inclusions for meals this Christmas season.

As a part of Madison’s “12 Days of Allergy-Free Christmas Recipes,” I’m sharing some of my favorite allergy-free Nut Butters, Spreads, Dips, and Sauces!

When I tagged each recipe, I noted the common allergens of dairy, eggs, fish, and shellfish free (which I’m combined under the common name vegan); wheat and gluten-free (which I’ve combined under the title gluten-free), soy free; corn free; coconut free; peanut free; and tree nut free. If there is an asterisk (*) next to an allergen listed next to the recipe, then the recipe has an ingredient that can easily be switched to make it free of that allergen. I tried to make sure I marked each recipe correctly, but let me know if I’ve missed anything.

Initiate spoons and commence deliciousness!

Nut Butters:


Healthy Nutella

vegan; gluten, corn, soy, coconut, and peanut free


Banana Nut Butter

vegan; gluten, corn, soy, coconut, and peanut free


Cake Batter Almond Butter

vegan; gluten, soy, coconut, and peanut free


Almond Joy Almond Butter

vegan; corn, gluten, and peanut free


Reese’s PB Cup Nut Butter

vegan; gluten, corn, soy, and coconut free

Nut-free Butters/Spreads:


Homemade Sun Butter

vegan; gluten, soy, corn, coconut, peanut, and nut free


Homemade Chocolate SoyNut Butter

vegan; gluten, corn, coconut, peanut, and nut free


Dairy/Casein-Free, Soy-Free and Corn-Free Butter

vegan; gluten, corn, peanut, and nut free


Healthy Strawberry Jam

vegan; gluten, soy, coconut, peanut, and nut free


Slow Cooker Naked Apple Butter

vegan; gluten, corn, soy, coconut, peanut, and nut free

Hummus:


Snickerdoodle Dessert Hummus

vegan; gluten, soy, corn, coconut, and peanut free


Healthy Cookie Dough Dip

vegan; gluten, corn, soy, coconut, and peanut free


Pizza Hummus

 vegan; gluten, corn, soy, coconut, and peanut free


Sneaky Roasted Red Pepper Hummus

vegan; gluten, soy, coconut, corn, and peanut free

Dips:


Lightened-up Chocolate Fondue

vegan; gluten, coconut, soy*, corn*, peanut, and nut free


Caramel Dip

vegan; gluten, corn, soy, peanut, and nut free


Alton Brown’s Guacamole

vegan; gluten, soy, coconut, corn, peanut, and nut free


Mexican 7 Layer Bean Dip

vegan; gluten, soy, coconut, peanut, and nut free


Creamy Vegan Spinach Artichoke Dip

 vegan; gluten, corn, soy, coconut, and peanut free

Sauces:


Allergy-Friendly, Gluten-Free “Creamy” Gravy

 vegan*; gluten, corn, soy, coconut, peanut, and nut free


Homemade Vegan Ginger Cranberry Sauce

 vegan; gluten, soy, corn, coconut, peanut, and nut free


Nut Free Vegan Cheese Sauce

vegan; gluten, soy, corn, coconut, peanut, and nut free


Creamy Cauliflower Alfredo Sauce

vegan*; gluten, corn, soy, coconut, peanut, and nut free*

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Which food(s) above do you want to try?

I think the dairy-free butter is ingenious!!!! ❤

With lots of joyful Christmas carols,

Kathleen

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college · Goodies · vegan · vegetarian

{Panera Inspired} Black Bean Soup

I love black bean soup. 

Ever since I visited Panera for the first time with my dear friend, I fell in love with their black bean soup. However, my college-sized budget can’t bend to eat out every weekend. Therefore, these past few weeks I decided to create my own recipe inspired by Panera’s black bean soup.

After weeks of trial and error, trial and win, and trial and almost, I finally nailed it.

My family agrees – this is amazing.

If you’ve made my Split Pea Soup before, you know it’s deadly. Now, my black bean soup is her fraternal twin, a sister who is just as amazing in her own way.


Not only was it important to me that it tasted like Panera’s soup, but I also wanted it to look a lot like it. Check.

Super simple ingredients. Delightfully deadly results. All around deliciousness.


Kathleen’s {Panera Inspired} Black Bean Soup!

Here’s how I make it!


Chop up onion, garlic, celery, carrots, and red bell pepper.


Heat a skillet to medium-low heat. Add a spoonful of coconut oil, followed by the chopped vegetables.

Top with lid, and sauté over medium heat (stirring vegetables every 5 minutes) for 20 minutes, or until the vegetables are soft.


Carefully scoop the vegetables into a powerful blender or food processor.


Add the broth and tomato paste,


And blend on high until smooth.


Pour veggie purée into crock-pot; add black beans, salt, cumin, and chili powder.


Stir all together, and let simmer on low heat in the crock pot for 2-4 hours.


Serves 8 bowls. It tastes even better as leftovers! One night in the fridge escalates the yumminess!!!


Kathleen’s {Panera Inspired} Black Bean Soup

  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 large celery stalks, chopped
  • 2 medium carrots, sliced in coin medallions
  • ½ large red bell pepper, finely chopped
  • Spoonful of coconut oil
  • 1 (15 oz.) can low sodium vegetable broth (1¾ cup total )
  • 1 tbsp all natural tomato paste
  • 4 (15 oz.) cans no-salt added black beans, liquid reserved* (see note)
  • 2 tsp ground cumin
  • Salt and pepper to taste* (see note)

Directions:

  1. Chop up onion, garlic, celery, carrots, and red bell pepper. Heat a skillet to medium-low heat. Add a spoonful of coconut oil, followed by the chopped vegetables. Top with lid, and sauté over medium heat (stirring vegetables every 5 minutes) for 20 minutes, or until the vegetables are soft. Carefully scoop the vegetables into a powerful blender or food processor, add the broth and tomato paste, and blend on high until smooth.
  2. Pour veggie purée into crock-pot; add black beans, salt, cumin, and chili powder. Stir all together, and let simmer on low heat in the crock pot for 2-4 hours. Serves 8. It tastes even better as leftovers! One night in the fridge escalates the yumminess!!!

Notes: If using home cooked beans, use 7 cups black beans and add 2 cups of liquid (broth or water) in place of the reserved liquid from the four cans. I like using the water in the cans for the dark color. Since the broth, tomato paste, and beans could have varying levels of salt in them, add the salt to taste. I used unsalted tomato paste and unsalted beans, with the broth at 50% less salt; therefore, I use about 2 tbsp of salt total. Nevertheless, start with less salt and add more as needed.

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(Cooking the black beans yourself instead of using the cans would lower the overall cost of this soup even more. Cook them the day before, and then follow the note and steps as described above and cook soup as usual.) 

A perfect way to sneak more vegetables into your lifestyle. 🙂

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Are you a Panera fan?

I’ve only had their black bean soup, but next time I’ll try another soup (if they have another that is dairy-free).

Are you a twin? Do you know a twin?

I’ve always wondered what it’s like to be a twin… My family is grateful there aren’t two of me though. Apparently I’m enough to handle on my own. 😉

EDITED to add: What are you favorite Nut Butter Recipes?! I’m going to do a roundup post on some holiday favorites in a few days and I’d love your input!

With lots of joyful Christmas wishes to you and your family,

 Kathleen

My Life · vegan · vegetarian

Kale and Mushroom Sauté

Hey my Gorgeous Snowflakes!

There is great discussion going on over at my post on if Barbie is an ideal role model or not. If you haven’t checked it out yet I’d highly recommend it. I love the different points of views people are sharing on the subject.

This Christmas season I’ve not only been wearing burgundy and a little green, but I’ve been trying to eat lots of reds and greens. With that in mind, here’s one of my favorite green recipes.


A Kale and Mushrooms Sauté. ❤


Heat a large skillet over medium heat. Add kale, and drizzle with olive/coconut oil (or if you’re lazy like me, use a nonstick spray version of olive oil).


Slice mushrooms.


Add mushrooms, and sauté until mushrooms and kale are softened. Salt and pepper to taste. Serve immediately.


Kale and Mushroom Sauté

  • 4 cups fresh kale
  • 5-6 raw mushroom
  • Olive oil or coconut oil
  • Salt and pepper to taste

Heat a large skillet over medium heat. Add kale, and drizzle with olive/coconut oil (or if you’re lazy like me, use a nonstick spray version of olive oil). Slice mushrooms, add them to the skillet, and sauté until both mushrooms and kale are softened. Serve immediately. Serves one hungry Kat.

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What’s your favorite Christmas song?

I like the Carol of the Bells. I also love the Grinch’s theme song from “How the Grinch Stole Christmas.” I had a thing for villains when I was a child. 😉 (Don’t worry, since then I’ve converted to the good side. For the most part. When it comes to chocolate, it’s still the dark side all the way.)

With lots of stars,

Kathleen